Summer Rolls With Peanut-Ginger Sauce

The perfect summertime snack or appetizer, these fresh vegan summer rolls pair perfectly with this creamy sweet and salty Thai-style peanut sauce.  And, these are incredibly versatile so you can adapt the recipe to use ingredients you already have.


WordPress suggests I title my first post “Hello World”.  Honestly, I think I would prefer something more along the lines of “Welcome, thank you for visiting.”  Something more friendly.

So welcome and thanks for stopping by.  The Wandering Herbivore was inspired by the countless people I see struggling with making healthy food choices in the confusion of modern day advertising and industry.  This blog will be a place for me to post my favorite recipes.  I will be posting my delicious tried and true recipes for all occasions.


Year round I am always on the hunt for delicious, seasonal new meals and snacks.  In the summer raw food speaks to me.  There is something about these fresh vegan summer rolls on a hot day that works perfectly.  These vegan summer rolls are the perfect crisp and fresh snack or appetizer.  Because they are filled with fresh vegetables, they make a healthy and low calorie snack.  I use this brand of Rice Paper , which contains about 30 calories per sheet.



Fresh Summer Rolls With Peanut-Ginger Sauce
Serves 4
Tasty summer rolls, perfect for a summer snack or appetizer
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Prep Time
15 min
Total Time
25 min
Prep Time
15 min
Total Time
25 min
For the rolls
  1. 5 pieces rice paper
  2. 2 medium carrots
  3. 1/2 cucumber
  4. 1/4 cup red cabbage
  5. fresh greens(kale, spinach, lettuce, whatever you have works)
  6. 1/2 bell pepper
  7. 1/2 avocado
  8. 2-3 strawberries
  9. 1/8 cup steamed and shelled edamame
For the sauce
  1. 3/4 cup powdered peanut butter( or regular peanut butter, just use less water)
  2. 1/3 cup water
  3. ½ teaspoons hot sauce(or more if you like it spicy)
  4. ½ teaspoons maple syrup
  5. ¼ teaspoon minced ginger
  6. 1 Tablespoon tamari or soy sauce
  7. 1 clove garlic
Optional Garnish
  1. sesame seeds
  2. peanuts
  3. cilantro
For the sauce
  1. Put all ingredients in a blender, adding the water a little at a time until it reaches a thick consistency.
For the Rolls
  1. Cut the carrots, cucumber, and pepper into matchsticks. Thinly slice the avocado, greens, strawberries, and cabbage.
  2. To hydrate, heat up water in a shallow pan until it is hot but doesn't burn you and submerge rice papers until semi opaque, about 20 seconds OR run hot tap water over papers until semi opaque, about 30 seconds
  3. To wrap lay soaked paper out on a plastic or ceramic plate or cutting board and put vegetables about 1/3 of the way up.
  4. Roll papers tightly by pulling up the bottom edge and tucking the sides, like a burrito
  5. Cut in half at an angle and garnish
  1. Feel free to sub in any fresh vegetables you have on hand, such as sprouts, rice noodles, etc. This recipe is incredibly versatile
The Wandering Herbivore

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